material: Make 16 flutes
for the flute:
- Vegetable oil or canola oil for frying
- 1 tablespoon butter
- 1/2 small red onion (chopped)
- 1 jalapeño (diced)
- 1 clove of garlic (chopped)
- 1 teaspoon powdered cumin
- 1/2 teaspoon cayenne pepper
- 1 roast chicken, skin removed and meat finely chopped
- 1 cup sauce
- 1/4 cup fresh coriander leaves, chopped
- 1 cup cheddar cheese or Monterey Jack blend
- 1 lime squeezed to extract juice
- Salty as you like
- 16 flower tortillas
- 2 cups chopped lettuce
For avocado cream:
- 1 very ripe avocado, halved and seeded
- Sour cream 115g
- 2 tablespoons fresh lime juice
- Salty as you like
Preparation:
Pour about 4cm of oil into a large pot. Heat the oil over medium heat until a deep-frying thermometer inserted in the oil registers 375°F (190°C).
To make the flute:
In a saucepan over medium heat, melt the butter and sauté the onion and jalapeño until softened, about 5 minutes.
Add the garlic, cumin, and cayenne pepper and sauté for another 2 minutes, until fragrant. Add chicken and sauce. Stir to combine. Remove from heat and add cilantro, cheese, and lime juice. Let cool slightly.
Preheat oven to 200°F (95°C).
Working with 4 tortillas at a time, spread 1 heaping tablespoon along the center of each tortilla. Wrap tortilla tightly around filling and secure with toothpicks.
Using tongs, place each flauta in the hot oil until set, then release and continue cooking. Cook until golden brown, about 2 minutes.
Remove, place on a plate lined with paper towels, and immediately sprinkle with salt. Keep the flautas warm on a tray in the oven while you prepare and cook the remaining tortillas.
To make avocado cream:
In a serving bowl, puree the avocado, sour cream, and lime juice until smooth.
Season with salt.
Please feel free to tell us anything.Arrange the flautas on a plate with chopped lettuce and serve with avocado cream.
